This take on shepherd’s pie will go down swimmingly. The subtle flavours of cod or walleye shine in a cream sauce that mixes leeks and shallots with a seductive splash of white wine. The crowning layer of buttery mashed potatoes will have you hooked.
Featured in RICARDO Magazine SPRING 2016 (p. 36)
4 large potatoes, peeled and cubed (4 cups/680 g)
3 tbsp (40 g) butter
3 tbsp (45 ml) 15% light cream or milk
1 ½ lb (675 g) skinless white-fleshed fish (like walleye or cod), cubed